Baked Coconut-Cashew Crusted Wild Alaskan Salmon with Tahini Cabbage Slaw

posted in: wild salmon | 0
Wild Salmon, Coconut, Cashews and Tahini makes this dish rich and fatty from start to finish, and the best part is that it's delicious and super easy to make. 
 
When creating this dish, we wanted to play around with textures, and the traditional ways of preparing fish, while keeping everything paleo. 
 
We chose a coconut-cashew crust to balance out the soft texture of the salmon. It keeps the salmon moist and rich while giving you the feeling of a crispy breaded crust.
 
We also put a twist on the traditional cabbage slaw by incorporating a nutrient dense tahini dressing, which almost gives it a slight pad thai flavor. 
 
If you've never used tahini before, read below to learn the awesome benefits this food has.
 
Tahini is made from ground up sesame seeds.  Rest assure that the health benefits of tahini in this dish adds a nice powerhouse of nutrients.  Tahini is 20% protein and filled with healthy polyunsaturated fats, like those found in olive oil. Tahini is filled with phosphorous, magnesium, potassium, iron, calcium, vitamin E, vitamins B1, B2, B3, B5, and B15.  It helps with liver detoxification, prevents anemia, supports healthy cell growth, boosts nutrient absorption, and can even lower bad cholesterol (LDL)! The list goes on, and Dr. Axe has a nice article that dives into all of these benefits.
 
Whether you are on a low carb diet, Whole30, keto or paleo, this recipe can easily be adjusted to your liking. Enjoy!
 
  1. Coconut-Cashew Crusted Wild Alaskan Salmon with Tahini Cabbage Slaw.

    20 - 35 min. Serves 2.

    Nutritional Info Per Serving. Protein: 49g. Net Carbs: 24g. Fat: 34g. Calories: 612 kcal.

paleo salmon cashew coconut

For the Roasted Veggies:

  • 1 cup of Cherry tomatoes halved
  • ½ cup of onions thinly sliced
  • 1 medium Zucchini cut into ¼ inch halves, or cut into thin strips if you prefer a softer texture
  • 1 tbsp olive oil
  • 2 Garlic cloves minced
  • Salt and pepper to taste

 

For the Tahini Cabbage slaw:

  • 4 cups of cabbage, shredded
  • 1 tbsp tahini
  • 1 tsp honey
  • 1 tsp apple cider vinegar
  • 1 tsp olive oil

 

For Salmon and Cashew-Coconut Crust :

  • 2 salmon fillets
  • ⅓ cup Crushed cashews
  • ⅓ cup Shredded coconut, unsweetened
  • 1 tsp olive oil
  • Salt and pepper to taste

 

Optional:

  • Add a garnish such as raw kale, fresh cherry tomatoes or a lime wedge.

 

1- Preheat oven to 425 F and place the rack in the lower half of the oven.  

2- Roasted Veggies. Add the cherry tomatoes, onion, zucchini, olive oil, garlic, salt and pepper into a bowl and mix well.

3- Place the veggies on half of a baking sheet lined with a silicone mat or parchment paper.

4- Salmon. Place the salmon fillets skin side down on the other half of the baking sheet and sprinkle salt and pepper.

5- Chop the cashews or food process them till they are chopped into small pieces, and place in a small bowl. Add the shredded coconut and olive oil, and mix well. It will have the texture of a dry crumble.  

  1. Press the cashew coconut mixture on top of the salmon fillets.
  2. Place the baking sheet in the lower half of the oven, this helps keep the coconut-cashew crust from toasting too much. Bake for 12 - 16 min, or until salmon flakes off easily with a fork. The baking time will depend on the thickness of the salmon fillets.  

8- Tahini Cabbage Slaw. While the salmon and veggies are baking, prepare the slaw. Place the shredded cabbage into a medium bowl.

9- In a small bowl, combine the tahini, honey, apple cider vinegar, and oil, and mix until well combined. Add to the cabbage and stir well.

10- As soon as the salmon is done, remove the veggies from the baking sheet and add them to the cabbage slaw. Mix well until the cabbage softens from the hot veggies.

Serve and enjoy!

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